Asparagus-Dijon Chicken Fettuccine

Ready In

About 25 min

Servings

5 to 7

Print Recipe

Ingredients

1 tablespoon margarine or butter
1 pound uncooked boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (4 ounces) mushroom pieces and stems, drained
1 medium sweet onion, diced (1/2 cup)
2 1/2 cups hot water
1 cup milk
1 package Chicken Helper™ fettuccine Alfredo
2 tablespoons Dijon mustard
1 package (10 ounces) frozen asparagus cuts, thawed and drained

Nutrition Facts:

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Lefty's Cooking Tips

Creamy Dijon and asparagus dress up this basic creamy pasta.

Instructions

Melt margarine in 10-inch skillet over high heat. Add chicken, mushrooms and onions; cook about 3 minutes, stirring occasionally, until outside of chicken turns white. Stir in hot water, milk, Sauce Mix and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in asparagus; heat 2 minutes, stirring occasionally. Remove from heat; uncover and let stand about 5 minutes or until sauce is as thick as you’d like.

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